Recipe by Chef Justine Schofield for Everyday Gourmet. Sponsored by White Prince Mushrooms.
Heat a grill pan or BBQ over a medium-high heat. Brush each mushroom with a generous amount of butter and season with salt and pepper. Grill for 2 minutes on each side until light charred on each side.
For the puree, blend beans with 1 tablespoon of the olive oil and the juice half a lemon. Season with salt and add a splash of warm water to thin out if required.
Place all pesto ingredients into the cleaned small food processor or blender. Season with salt and pepper and blend until smooth.
Serve grilled mushrooms with cannellini puree and a generous drizzle of pesto. Garnish with extra parmesan and rocket.
Ingredients
Directions
Heat a grill pan or BBQ over a medium-high heat. Brush each mushroom with a generous amount of butter and season with salt and pepper. Grill for 2 minutes on each side until light charred on each side.
For the puree, blend beans with 1 tablespoon of the olive oil and the juice half a lemon. Season with salt and add a splash of warm water to thin out if required.
Place all pesto ingredients into the cleaned small food processor or blender. Season with salt and pepper and blend until smooth.
Serve grilled mushrooms with cannellini puree and a generous drizzle of pesto. Garnish with extra parmesan and rocket.